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Easy Peach Fritters Recipe

Easy Peach Fritters

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 9
Author: Colleen Kennedy
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  • 2 large fresh peaches skinned cut into chunks
  • 1 cup flour
  • 3 TBS sugar
  • ¼ teaspoon salt
  • teaspoon baking powder
  • cup milk
  • ½ teaspoon vanilla
  • 1 egg
  • A few shakes of cinnamon
  • A few shakes of nutmeg
  • Oil for frying the fritters


  • Combine the flour, sugar, salt and baking powder, and whisk until combined.
  • In a small bowl whisk the milk and egg until combined, add in vanilla and then add to dry ingredients.
  • Mix until just incorporated.
  • Gently fold in the peach chunks.
  • Heat oil to 370 degrees.
  • Fry heaping spoonfuls (or use a small cookie scoop) of the batter (being sure you get peaches in each scoop)until golden brown (about 2-3 minutes),
  • If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open pot, gently rotate fritters with a spoon or fork to ensure an even cook.
  • Once fritters are removed from fryer/pot, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar vs glazing them, do so as soon as you can handle the fritters for best results. If dipping them in a simple glaze, allow them to cool a bit more.
  • To make glaze simply combine 1½ cups powdered sugar, a splash of vanilla and 1-1½ TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy...they don't really "keep" that way. Fritters are best enjoyed soon after you make them while they are still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice and easy.


The larger you make the fritters, the longer they need to cook.
Fritters will go past golden to a brown crust.
If you pull some out too quick and a little batter is in the center, its fine. Still delicious!
Spoon glaze over fritters vs dunking them if you want a thinner coating.
You want the glaze to coat a spoon. Not too thick, but not too thin either.